Description
A moist and delicious Chocolate Zucchini Banana Bread combining the rich flavors of cocoa and chocolate chips with the natural sweetness of ripe bananas and shredded zucchini. Perfect as a snack or dessert, this bread is easy to make and packed with wholesome ingredients.
Ingredients
Scale
Dry Ingredients
- ½ cup (40 g) unsweetened cocoa powder
- 1 ½ cups (180 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
Wet Ingredients
- ½ cup (125 ml) vegetable oil
- ½ cup (100 g) granulated white sugar
- ½ cup (110 g) light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (approximately 300 g or two medium zucchinis, patted dry)
- ¾ cup mashed ripe bananas (approximately 175 g or two medium bananas)
Mix-ins
- 1 cup (175 g) chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350° F (175° C). Lightly spray a 5×9-inch loaf pan with non-stick cooking spray to prevent sticking, then set it aside.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, salt, and cinnamon until well combined. This ensures even distribution of leavening and spices.
- Combine Wet Ingredients: In a large mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Stir in the eggs one at a time, then add the mashed ripe bananas and shredded zucchini. Mix until all the wet ingredients are fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, folding gently just until combined to avoid overmixing which can result in a dense bread.
- Add Chocolate Chips: Gently fold in the chocolate chips so they are evenly distributed throughout the batter without breaking them up.
- Bake the Bread: Pour the prepared batter into the loaf pan and smooth the top. Bake for 45 to 60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and Serve: Remove the bread from the oven and allow it to cool completely in the pan before slicing to ensure clean slices and best texture. Serve as a delightful snack or dessert.
Notes
- Be sure to pat the shredded zucchini dry to avoid excess moisture which can affect baking.
- Use ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter once the dry ingredients are added to keep the bread tender.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can substitute vegetable oil with melted coconut oil or canola oil if preferred.
- Optional: Add nuts like walnuts or pecans for added texture and flavor.
